Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon
I wanted something light and simple for dinner that used up the ingredients I had on hand. I looked through the fridge and pantry, and ended up making this easy angel hair pasta with chicken, artichoke hearts, tomatoes, capers, feta, and lemon recipe. It was light and healthy, and paired nicely with some crusty bread and a loaded garden salad.
Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon
Ingredients:
- 2 tbsp olive oil, divided
- 2 boneless, skinless chicken breasts, cut into bite-sized chunks
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 8 oz angel hair pasta, cooked per instructions, reserving ½ cup of cooking water
- 1½ cups of frozen artichoke hearts. thawed
- 1 cup of grape tomatoes, halved
- 2 tbsp capers
- Dash of crushed red pepper flakes
- 4 cloves of garlic, minced
- 1 cup of chicken broth
- Juice of 1 lemon or 2 for a more lemony flavor
- 4 tbsp fresh parsley, chopped
- Feta cheese, to taste
How to Make Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Â Season the chopped chicken with sea salt, freshly cracked pepper, and garlic powder to taste.
Add the chicken to the skillet and cook, stirring occasionally, for 5-6 minutes. Remove the cooked chicken from the skillet and place it into a bowl.
Add remaining olive oil to the large skillet, then add the artichoke hearts, grape tomatoes, capers, and a dash of crushed red pepper flakes. Cook, stirring occasionally, for 2 minutes.
Add the minced garlic, and cook, stirring constantly, for 1 minute.
Add the chicken broth and lemon juice to the skillet, then season with sea salt and freshly cracked pepper to taste. Reduce the heat and cook for a few minutes while the pasta cooks.
Prepare the pasta in a large pot of well-salted water according to the package instructions, then drain, reserving ¼ cup of cooking water.
Add the cooked and drained angel hair pasta to the large skillet, along with most of the parsley.
Toss until evenly coated with the sauce, adding some reserved pasta cooking water if needed.
Pour into a serving bowl, then top with feta cheese and the remaining chopped parsley.
Serve immediately. Enjoy.
Equipment
Ingredients
- 2 tbsp olive oil divided
- 2 boneless skinless chicken breasts, cut into bite-sized chunks
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 8 oz angel hair pasta cooked per instructions, reserving ½ cup of cooking water
- 1½ cups of frozen artichoke hearts. thawed
- 1 cup of grape tomatoes halved
- 2 tbsp capers
- Dash of crushed red pepper flakes
- 4 cloves of garlic minced
- 1 cup of chicken broth
- Juice of 1 lemon or 2 for a more lemony flavor
- 4 tbsp fresh parsley chopped
- Feta cheese to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Â Season the chopped chicken with sea salt, freshly cracked pepper, and garlic powder to taste.
- Add remaining olive oil to the large skillet, then add the artichoke hearts, grape tomatoes, capers, and a dash of crushed red pepper flakes. Cook, stirring occasionally, for 2 minutes.
- Add the minced garlic, and cook, stirring constantly, for 1 minute.
- Add the chicken broth and lemon juice to the skillet, then season with sea salt and freshly cracked pepper to taste. Reduce the heat and cook for a few minutes while the pasta cooks.
- Prepare the pasta in a large pot of well-salted water according to the package instructions, then drain, reserving ¼ cup of cooking water.
- Add the cooked and drained angel hair pasta to the large skillet, along with most of the parsley.
- Toss until evenly coated with the sauce, adding some reserved pasta cooking water if needed.
- Pour into a serving bowl, then top with feta cheese and the remaining chopped parsley.
- Serve immediately. Enjoy.
Pam this look really delicious!!
What a beautiful pasta dish Pam! I love the blend of ingredients you have here. Delicious!
One of my all time favorites! I went to lunch today at a place I love called Zov’s Bistro with my Mom and we had…..you guessed it…Angel hair pasta!!! She got the salmon and we shared. Oh la la…so good. Oh, and we shared a lemon bar for dessert.
YUM!!!
XO Kris
I can never have enough light and simple pasta dishes. Looks like one great meal!
We both love pasta and this sounds quite delicious. Take care Diane
What a beautiful, colorful dish! I love it
I almost always have all of those ingredients on hand!
You had my attention at angel hair pasta and the list just got better and better! I would love a dish of this….even for breakfast!
It’s always good to use up the contents of the refrigerator. It’s even better when it’s nearly universally popular. We all need fussbudgets to gripe once in a while, so we remember how nice it is when they don’t grumble! My dudes would enjoy this.
This looks wonderful. I have just about all those ingredients handy right now! Seems like a sign that I should make this tomorrow night! 🙂
This looks amazing! I love anything with feta!
Paige
http://Thehapyflammily.blogspot.com
I always love your pasta dishes! I’m attempting a cook at home for 31 days in a row challenge.. so this will definitely be added to the list of meals to make for dinner 🙂
Artichokes are one veggie that I love but definitely don’t cook with enough! What a fabulous way to use them!
This pasta dish is beautiful, I love the colors in it. Sounds so yummy too.
You know what’s sad? I saw feta cheese in the preview and got excited before I even knew what it was!
I absolutely love all the ingredients in this! And I think I have at least 90% of the ingredients on hand!
artichokes! i think we need to find more ways to use those things, and this is a great example. 🙂
This would be exceptional stuffed into a pita pocket and grilled!